1. Rinse the basmati rice under cold water until the water runs clear. 2. Soak the rice in water for 30 minutes. 3. Slice the onions and tomatoes. 4. Chop the green chilies. 5. Chop the mint leaves and cilantro leaves. 6. Dissolve saffron in warm milk.

1. In a cooking pot, bring 4 cups of water to a boil. 2. Drain the soaked rice and add it to the boiling water. 3. Cook the rice until it is 70% cooked. 4. Drain the rice and set it aside.

1. Heat oil in a frying pan. 2. Add the meatless chicken pieces and cook until they are lightly browned. 3. Remove the meatless chicken from the pan and set it aside.

1. In the same frying pan, add ghee. 2. Add sliced onions and cook until they are golden brown. 3. Add ginger garlic paste and cook for 1 minute. 4. Add chopped tomatoes and cook until they are soft. 5. Add green chilies, yogurt, and biryani spice mix. 6. Cook the masala until the oil separates from the mixture.

1. In a cooking pot, spread a layer of cooked rice. 2. Sprinkle some mint leaves, cilantro leaves, and lemon juice. 3. Add a layer of meatless chicken. 4. Spread a layer of biryani masala. 5. Repeat the layers until all the rice, meatless chicken, and masala are used. 6. Drizzle saffron milk on top. 7. Cover the pot with a tight-fitting lid.

1. Place the cooking pot on low heat. 2. Cook the biryani on dum for 20 minutes. 3. Remove from heat and let it rest for 5 minutes. 4. Gently fluff the biryani with a fork. 5. Serve hot with raita or salad.